Here’s a quick and versatile way to grill a pork tenderloin. I’m marinating mine in teriyaki sauce—not the sticky stuff in a bottle—and then serving it with brown rice noodles, but you could marinate it or baste it with any … Continue reading Grilled Teriyaki Pork Tenderloin
I christened the Weber® Wok I got at the end of last season’s grilling period with beef and broccoli. Good choice. It was really quick and really good. In hindsight, I would make one significant change to how I cooked … Continue reading Beef and Broccoli on the Grill
Ted brought back a steelhead trout the last time he was out fishing for walleye on Lake Erie, even though he wants no part of eating salmon or their cousins—he says they’re fishy, but I think he probably just had … Continue reading Walleye for You, Steelhead Trout for Me
Yes, I finally found skirt steak at the grocery, so I’m trying out the Serious Eats recipe, mostly because the marinade/salsa looks so tasty. Luckily there are just two of us and the little under-1 lb package will do. Even … Continue reading Carne Asada with Skirt Steak, Pt. 1
First, I have a hard time calling Memorial Day a holiday, having had a parent die in a war, but while it’s not all fireworks and getting drunk around here, I do make food like I would make for any … Continue reading Dishing Out the Holiday Food
No it’s not Asian beer, it’s an Asian-oriented marinade that includes beer, a Belgian beer to be more exact. Blue Moon® beer is a wheat beer made with some orange peel, but I’m not really counting on it to provide … Continue reading Asian Beer Marinated Grilled Chicken
Although this is another slow-cooked grill recipe, you could certainly make it in the oven in a roasting pan or even in a slow cooker. I just needed a change from my usual rub flavors of chili powder, smoked paprika, … Continue reading Asian-Marinated Country Style Ribs
I wanted to make fried dumplings, but couldn’t find dumpling wrappers and didn’t want to fool around with cutting the egg roll wrappers into circles, so egg rolls it is. Not much different in ingredients or flavor from the other … Continue reading Deep Fried Pheasant Egg Rolls
So far, this is my favorite pheasant meatball, not just because they simmer in broth instead of needing to be browned, but I like the vibrant flavors of ginger and garlic and soy with the pheasant. They are big enough … Continue reading Chinese Pheasant Meatballs and Cabbage
I’m using coconut two ways in this dish, coconut flour to bread the pheasant chunks, and coconut milk to cook the rice. You could make the same dish with chicken or turkey or pork cut in strips, but as I … Continue reading Crispy Orange-Ginger Coconut Pheasant
I had half a large head of Napa cabbage left from yesterday’s egg rolls, so a quick slaw seemed like a good idea. We were already in an Asian flavor mood, but I had some Fuji apples, too, and that’s … Continue reading Asian Apple Cabbage Slaw
Find the recipe for these vegetable egg rolls here: For the Love of Cooking » Baked Vegetable Egg Rolls. The only thing I did differently was to use Napa cabbage instead of savoy. It looked too easy, but I really … Continue reading For the Love of Cooking » Baked Vegetable Egg Rolls
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